I read a recipe for rabbit braised in mustard sauce last night, then on my
drive home this morning I saw the first spring rabbit I've seen this year.

I'm not as familiar with rabbit as I ought to be; I've only had it a couple
times and it didn't wow me all that much on either occasion. But now I'm
motivated to try cooking it myself, and a local butcher carries rabbit
regularly.

Does anybody have a favorite recipe for rabbit, and maybe some tips on how
it should be cooked differently from chicken?

My current idea is to braise rabbit pieces in Vietnamese caramel sauce,
adding halved baby bok choy about halfway through. (Baby bok choy is looking
good in the farmers' markets here.) But I'm not set on that, by any means.

Bob